![quarantine recipe](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_quarantine_jar.jpeg?itok=IxA2yRip)
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
quarantine
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I am 7th generation baker and this is my new sourdough starter
Charakteristische Eigenschaften
It is soft, elastic, with moderate acidity in the nose and intense acidity in taste!
Geschmack und Aroma
![quarantine jar shot](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/shots/sourdough_quarantine_jar.jpeg?itok=IxA2yRip)
Rezept
Zutaten für den Starter
- 50% Wholemeal Wheat Flour
- 50% Water
Zutaten für die Auffrischung
- 50% Wholemeal Wheat Flour
- 50% Water
- 50% Durum wheat semolina flour
- 50% Water
- 60% Strong wheat bread flour
- 40% Water
1
I feed my sourdough for the first 4 days with this ingredients
50% Wholemeal Wheat Flour
50% Water
2
I feed my sourdough for the 5th and 6th days with this ingredients
50% Durum wheat semolina flour
50% Water
3
I feed my sourdough for the 7th and 8th days with this ingredients and I use it.
From there on I continue with the same procedure, I just place it in the fridge and feed it every 5 days
60% Strong wheat bread flour
40% Water
Aufarbeitung
1
50% Wholemeal Wheat Flour
50% Water
Ergebnis
Bread
![quarantine Bread first overview](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_quarantine_bread_entirely.jpeg?itok=TQX73MoV)
![quarantine Bread second overview](https://sourdoughquest.com/sites/default/files/styles/sourdough_detail_preview/public/sourdough/product/sourdough_quarantine_bread_entirely_second.jpeg?itok=dAh9gHNa)